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Apple Parfait Pie
Recipe By:
Serving Size: 6
Cuisine: Uncategorized
Main Ingredient: Pie
Categories: Lemon, Ice cream, Apple, Cream, Pies, Gelatin, Desserts, Bobbie - no, Apples
-= Ingredients =-
9 ounces Pie crust mix, or homemade 1
3 ounces of apple gelatin
1 1/4 cups of hot water
1 pint of vanilla ice cream
2 1/2 cups of canned apple slices
1 cup of light brown sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1 tablespoon of lemon juice |
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-= Instructions =-
Start over at 425ºF. Make pastry according to directions. Roll out 2/3 of mix on lightly floured board to 12" circle. Fit into bottom of 9 inch pie plate. Trim to 1 inch from edge. Turn under and flute edge. Prick pie shell with fork. Save remaining dough for making tart later. Bake 12-15 minute until golden brown. Cool. Add gelatin to hot water and stir until dissolved. Spoon ice cream into gelatin, stirring until completely melted. Chill until mixture has consistency of unbeaten egg whites. Meanwhile drain apples well. Mix apples, sugar, cinnamon, nutmeg and lemon juice. Cook over Low heat, stirring occasionally, until apples are slightly transparent. Drain syrup from apples. Cool apples. Gently stir apples into gelatin; spoon into pastry shell. Chill until firm. Garnish with whipped cream Makes 6 servings. MC formatting by bobbi744@sojourn.com Recipe by: 1960s Magazine article Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 25, 1998
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